The soft and fluffy white bread recipe

You are in for a treat because everyone else will be satisfied after this fluffy, soft white bread recipe. The scent of freshly baked bread wafting from the oven and filling your home with comforting warmth has something magical about it. It is a scent that promises an abundant reward—a delicious treat that also comes to you in your kitchen without having ever left there.

This recipe for soft and fluffy white bread is your ticket into that mode of thinking right at home. You might find yourself slicing open warm loaves with a flaky crust that yields to reveal a cloud-like interior so soft and tender it seems as though each bite melts in your mouth. Whether you're an experienced baker or just starting out, we will take you step by step through this process until your bread comes out with the perfect results every time. Not only is it a recipe: it's an experience that ends in what may well be the most satisfying piece of bread you've ever tasted.

Why You Should Make This Recipe

What great white bread recipe does this one produce? One that is incredibly soft, light, and airy--the type of bread that goes best with grilled cheese sandwiches or makes a perfect piece of toast. All too often, homemade bread recipes call for dense, heavy loaves. This one utilizes a particular technique and simple ingredients to produce a uniformly soft crumb. The secret lies in adding just a little milk and melted butter, which enrich the dough and give it an unmistakable fondant texture.

On top of its superb flavor and texture, making bread from scratch is a profoundly satisfying (in the most complete sense of that word) activity. As it carries you away in cooking and begets an appetite that makes for much better eating than just plunking down some store-bought loaf.

You are the master of what ingredients go into the dough, where there are no preservatives to be found. And this recipe also is versatile beyond compare: You can eat it plain with butter or as sandwiches, use it to make French toast. It is a cornerstone recipe that every home cook needs.

Ingredients

• 1 cup Warm Water (105-115 °F / 40-46 °C)
• 2 1/4 tsp Active Dry Yeast (Equivalent to 1 standard packet)
• 2 tbsp Granulated Sugar
• 3/4 cup Warm Milk (105-115 °F / 40-46 °C)
• 3 tbsp Unsalted Butter, melted and slightly cooled
• 1 1/2 tsp Salt
• 4 to 4 1/2 cups All-Purpose Flour (Plus more for dusting)
• 1 more tablespoon melted butter (optional: to brush on top after baking)

The Step-by-Step Instructions

Just follow the spiral steps and you're well on your way to making fragrant bread. Baking is like one small part art and one large part science. When you make this bread, it's very important to have a touch of homemade or just a little something that isn't so dry. Let's try breaking down the process:

Step 1: Activate the Yeast

First, you'll need to wake up your yeast. In a large mixing bowl or the bowl of your stand mixer, combine the warm water, warm milk, sugar, and yeast. The water and milk should feel like a warm bath—not too hot, or it will kill the yeast. Give the mixture a gentle stir. Allow it to sit for five to ten minutes. You will know the yeast is active when the mixture bubbles and froths on top. If your yeast doesn't do this, it may be old and you should begin with a fresh packet. This step is crucial for good rise.

Step 2: Knead the Dough

Once the yeast is foamy, add the melted butter and salt to the bowl. Mix well to combine.

Now, the flour. Start with 4 cups. If you want your bread to come out well, this procedure is very important. Add the salt and butter to your dough until it is all combined. Then comes the flour. The flour in here has some first-grade bread wheat as long fermentation brings flavor and improves dough extensibility. Mix in the sugar, milk, and water and proceed with baking the low-fat recipes from different holidays.

By Stand Mixer:

At low speed, mix the ingredients in the bowl until a shaggy dough begins to form.

If you're mixing by hand:

Use a wooden spoon or spatula to stir until you can no longer mix it. The dough will look rough at first.

Step 3: Knead the Dough

The kneading develops gluten in the flour, which gives bread its structure and chewy texture.

By Stand Mixer:

Increase the mixer speed to medium-low and let it knead for 6-8 minutes. The dough should start pulling away from the sides of the bowl and look smooth and elastic. If it’s still very sticky after a few minutes, add one tablespoon of flour at a time until it is manageable. It should be slightly tacky to the touch but not stick to your fingers excessively.

By Hand:

Turn out the shaggy dough onto a lightly floured surface. Knead by pushing dough away from you with the heel of your hand, then folding it over and giving it a quarter turn. Repeat this process for about 8-10 minutes. It’s a great workout! The dough is ready when it's smooth, elastic, and springs back slowly when you poke it with your finger.

Step 4: Preparation, First

In a large clean bowl, grease with oil or cooking spray lightly. Form the kneaded dough into a ball then put it in the bowl, turning once to coat the top with a bit of oil. This prevents a dry crust from forming.

Step 5: The First Rise

Cover the bowl with plastic wrap or a clean kitchen towel. Put it somewhere warm but draft-less (a kitchen should be entirely free of drafts) and wait for 1-2 hours. A good spot might be near an open window bathed in sunlight, or even better yet, on top of the stove with just its light turned on.

Step 6: Shape the Loaf

When dough has doubled in volume, gently punch down its center to release the air. Turn it out onto a lightly floured counter and softly press it into a rectangle eight inches across. From one of the shorter ends, roll tightly all around like a jelly roll. At the bottom, and at each end, pinch to seal the seams securely tight. This tight roll helps supply a uniform crumb and prevents any large air pockets from forming in your finished loaf.

Step 7: The Second Rise

Grease a 9x5 inch loaf pan. Place the shaped dough seam-side down in the pan. Cover it loosely with plastic wrap or a kitchen towel and let rise again, at a warm place for another 30-60 minutes or until it is risen about one inch above the rim of the pan. From now on, while it rises (about 20 minutes before it's done rising), preheat your oven to 375°F (190°C).

Step 8: Tossin' in the Oven

Place the loaf pan in the pre-heated oven on the center rack. Bake for 30-35 minutes, or until the top is the most gorgeous deep golden brown you've ever seen. A great way to check for doneness is to listen. The loaf should sound hollow when you gently tap the top. Or, use an instant-read thermometer to check the internal temperature; it should register 190-200°F (88-93°C).

Step 9: Cooling and Savoring

Remove the bread from the oven and, if you like, brush the top with the remaining tablespoon of melted butter. This will make it shiny and stylish. Let the bread cool in the pan for about 10 minutes before carefully turning it out onto a wire rack to cool completely. Tempting as it may be to slice into it immediately, waiting is crucial. It sets the internal structure, preventing a gummy texture. Wait at least an hour before slicing.

Common Mistakes to Avoid

• Using Hot Liquid: If your water or milk is too hot (above 115°F), it will kill the yeast and your bread won't rise. Always test the temperature–it should feel comfortably warm to the touch.
• Under-Kneading: If you don't knead the dough enough, the gluten won't develop properly and the result is a dense loaf that crumbles. Knead until dough is smooth, elastic, and passes the "poke test" (an indentation made with your finger should spring back slowly).
• Over-Proofing: Leaving the dough to rise for more than an hour can lead to poor structure. Keep an eye on the dough--it should double in bulk, but no more.
• Adding Too Much Flour: Resist the temptation to keep adding flour when the dough is sticky. This will make your bread dry and heavy. The dough should remain soft and a little sticky.

Tips for Perfect Results

• Measure Flour Correctly: For the most accurate measurement, weigh the flour. But if you don't have a scale, spoon flour into your measuring cup and level off with a knife instead of dunking the cup into the container.
• Create a Warm Environment for Rising: If your kitchen is cool, you can make a kind of warm "proofing box" by putting the bowl of dough in an oven (turned off!) with the oven light on. Or you can place it on top of your refrigerator.
• For an Egg-Wash Shine: For a glossier and browner crust, whisk an egg and a tablespoon of water and lightly brush it over the top of the loaf just before baking.
• Flavor Variations: Feel free to add a tablespoon of honey instead of sugar for a different flavor. You could also fold in herbs like rosemary or thyme for a savory twist.

Storage and Leftovers

Homemade bread doesn't have preservatives, like store-bought loaves, so it is best eaten fresh. To help your bread stay fresh, let it cool completely. If you slice warm bread, it will spoil faster. Place it in a cardboard box or a paper bag and keep it at 40-50°F for 2-3 days. Do not store it in a plastic bag at room temperature, as this can trap moisture and make the crust soft.

Later, when you prepare to use it, freeze the entire loaf and cut off slices as needed from the box of slices. In this way, they can be cooked straight out of their frozen state as desired. The bread will keep well in the freezer for up to 3 months. Leftover slices are great for making French toast, croutons, and bread puddings.

Conclusion

You did it! You've baked a perfect loaf of soft, fluffy white bread yourself. There is nothing as satisfying as the pride and pleasure of doing something so delicious with your own hands. Now all that's left to do is to carve it up, butter it, and enjoy a well-deserved bite of pleasure. We hope that this recipe becomes a permanent addition to your household menu. Please leave your result or any special touches you added in the comments below.